Banca de QUALIFICAÇÃO: JOADILZA DA SILVA BEZERRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : JOADILZA DA SILVA BEZERRA
DATA : 16/10/2017
HORA: 09:00
LOCAL: Auditório da direção – EAJ
TÍTULO:

Effect of somatic cell counts on physicochemical, bioactive, antioxidant and sensory characteristics of milk and dairy products

PALAVRAS-CHAVES:

consumer, lipolysis, economic losses, proteolysis, milk quality.

PÁGINAS: 59
GRANDE ÁREA: Ciências Agrárias
ÁREA: Zootecnia
RESUMO:

One of the current requirements of society is for the productive sector to provide food of high biological value, safe and healthy. Increased somatic cell count (SCC) in milk leads to changes in the components, by the increase in the proteolytic and lipolytic activity of milk, directly influencing the yield, sensory quality and shelf life of dairy products. There is evidence that there may be a relationship between SCC and the bioactive and antioxidant components of milk. The objective of this research was to evaluate the effect of somatic cell counts on the quality of raw milk based on the parameters of physicochemical composition, bioactive compounds, antioxidant activity and sensorial characteristics of milk and milk products. The research was developed in the Association of Small Agropecuaristas of Sertão de Angicos (APASA) in the city of Angicos. Samples of raw milk were collected from 21 expansion tanks during the months of October 2016 to May 2017. During the collection the information regarding the type of milking was recorded and the temperature and storage time of the milk were monitored in the tanks. The samples were collected in appropriate bottles, stored refrigerated (4 to 7 ° C) and then sent to a laboratory accredited to the Brazilian Milk Quality Control Network for analysis of composition, somatic cell count and total bacterial count. The raw material for the manufacture of the derivatives was selected based on the average SCC values obtained from raw milk from the tanks, obtaining two categories: Low SCC - less than 100,000 cells / mL; high SCC between 400,000 and 500,000 cells / mL. The selected classes were submitted to pasteurization and, later, cheese rennet. The sensorial analysis was performed in pasteurized milk and rennet cheese, both with two SCC levels, performed by 100 untrained judges, using triangular scale, hedonic scale and consumption intention test. The data were submitted to the statistical method of descriptive analysis, to obtain mean, standard deviation and coefficient of variation. Regarding the type of milking, the total bacterial count was lower for the milk obtained through mechanical milking. The storage conditions showed that the temperature had more variation in the individual tanks and a positive correlation was observed between the storage time and the total bacterial count of the milk. The physicochemical parameters were in accordance with the current legislation, but most of the values of SCC and CBT were higher than those recommended. Sensory analysis of pasteurized milk and rennet cheese demonstrated that high SCC interferes with the sensory attributes of products, with an impact on consumer acceptance.

MEMBROS DA BANCA:
Presidente - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externo ao Programa - 1731282 - CLAUDIA SOUZA MACEDO
Externo à Instituição - JOSE GERALDO BEZERRA GALVÃO JUNIOR - IFRN